Lemon Curd Toasted Crumble

Overview

Sweet and sour lemon curd and crispy toasted bread crumbs, a simple and elegant dessert that is full of emotion~

Tags

• snacks
• brown sugar
• egg yolk
• gluten flour
• lemon
• sugar
• unsalted butter
• white sugar
• salt

Ingredients

Steps

1. 1 Hang out the zest of a whole lemon

   

2. 2 Hanged lemon zest

   

3. 3 Mix egg yolks, sugar and 1g salt evenly

   

4. 4 Add lemon zest and juice of half a lemon (you can add juice of half a lemon to the juice of a whole lemon depending on how sour you like it)

   

5. 5 Lower the heat to low and heat over water (the bottom of the bowl should not touch the water) for about 15-20 minutes, until the egg lake becomes thick

   

6. 6 Dip a spoon into some egg lake, draw a line with your finger, and put it in the pot after drawing a clear line as shown in the picture

   

7. 7 Add 50g of butter cut into small pieces and mix quickly while it is hot

   

8. 8 After filtering, seal and refrigerate until ready to use (prepared lemon curd is easy to film, so the plastic wrap and the surface of the lemon curd should be stuck together when sealing)

   

9. 9 Flour, white sugar and brown sugar, 1g salt dry and mix well (brown sugar can be replaced with white sugar)

   

10. 10 Pour in 50g butter, mash it with your hands, mix with flour and sugar evenly

    

11. 11 Stir until it looks like the picture, put it in the refrigerator for more than 30 minutes, and then bake it in an oven preheated to 200 degrees for about 20-25 minutes. (The texture will be crispier after being baked in the refrigerator~)

    

12. 12 Pour the chilled lemon curd into a cup or small bowl

    

13. 13 Add some toasted pasta on top and it's done. The ratio of lemon curd to toasted pasta can be 1:1 or 1:2